This is a classic, traditional pot roast. It's easy to make, but the flavors are deep and rich. This is not the dish you make when you want to show your friends and family what a good cook you are. This is the dish you make when you want to show your friends and family that you love them.
Prep Time 15 minutesminutes
Cook Time 5 hourshours
Total Time 5 hourshours15 minutesminutes
Servings 6
Ingredients
3lbChuck roast
12red new potatoes
3leafy celery stalkschopped
2large carrotspeeled and quartered into 2-3in lengths
1white oniondiced
2clovesof garlicchopped
2sprigs of fresh rosemary
1tspdried fennel seed
1tspdried oregano
1/4tspdried thyme
1quartbeef stock
1/4cupbalsamic vinegar
2Tbsptomato paste
2Tbspcooking oil
kosher salt & black pepper
Instructions
Preheat the oven to 300. Heat a medium-sized cast iron pot (one that has a lid) over medium heat on the stove.
Sprinkle the roast generously with salt and pepper. Add the cooking oil to the heated pot and sear the meat on all sides. Remove from the roast from the pot and set aside and reduce the heat to medium-low.
Add the onions, fennel, oregano, thyme, and garlic to the pot and sauté for about 5 minutes.
Add the beef stock, vinegar and tomato paste to the pot. Bring to a simmer and cook for another 5 minutes.
Using an immersion blender, blend the liquid until smooth and silky.
Add the chopped celery to the liquid. Then add the roast, carrots, fresh rosemary, and potatoes.
Cover with a lid and place in the 300 degree oven for 5 hours, until the meat is fork tender and falls apart.